Utilization of pumpkin powder in bakery products

Songklanakarin Journal of Science and Technology

Volumn 28, Issue SUPPL. 1, 2006, Pages 71-79

  Pongjanta, Jirapa ^a   Naulbunrang, Angkana ^a   Kawngdang, Siriporn ^a   Manon, Tippawan ^a   Thepjaikat, Thirawat ^b  

^a Lampang Agricultural Research and Training Center   (Thailand)

^b RAJAMANGALA UNIVERSITY OF TECHNOLOGY LANNA   (Thailand)

Author keywords

Bakery products; Pumpkin powder; Wheat substitution; carotene

Indexed keywords

EID: 33646375203     PISSN: 01253395     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper

References (11)

1. th ed. AOAC International, Verginia.
2. Bendich, A. 1989. Carotenoids and the immune response. J. Nutr., 119: 112-115
3. Berteram, J.S. and Bortkiewicz, H. 1995. Dietary carotenoid inhibit neoplastic transformation and modulate gene expression in mouse and human cell. Am. J. Clin. Nutr., 62: 132S-136S.
4. Guthrie, H.A. and Piciano, M.F. 1995. Human nutrition. Von Hoffman Press, Inc. USA. 659 p.
5. Lee, F.A. 1983. Basic Food Chemistry. AVI Publisher, Westport.
6. Olson, J. A. 1989. Provitamin A function of carotenoids: the conversion of β- carotene into vitamin A. J. Nutr. 119: 105-108
7. Pongjanta, J. 2002. Cereal Product Technology Laboratory Manual. Lampang Agricultural Research and Training Center, Rajamangala Institute of Technology. Lampang.Thailand.
8. Pongjanta, J., Jomduang, S. and Panomwan Na Ayuttaya, R. 2003. Effect of processing and drying treatment on quality of pumpkin powder. Food J. 33: 68-76.
9. Pongjanta, J., Phomphang, U., Manon, T., Isarangporn, R. and Thaiou, T. 2004. The utilization of pumpkin powder in Thai Sweetmeal. Food J. 34: 80-89.
10. Ratanapanon, N. and Ratanapanon, W. 1997. Basic of Nutrition Science. O.S. Printing House, Bangkok.
11. Watts, B.M., Ylimaki, L.E., Jeffery L.E., and Elias, L.G. 1989. Basic Sensory Methods for Food Evaluation. IDRC, Canada.